BRAISED RABBIT WITH PORCINI AND POLENTA
Provided by Moira Hodgson
Categories dinner, project, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Soak the mushrooms in warm water for a half-hour, then squeeze them dry, discarding all but two tablespoons of the liquid. Heat the butter in a skillet over medium heat; saute the onion, prosciutto and mushrooms until the onion is lightly browned. Add the rabbit and brown on all sides.
- Add the wine, thyme, salt and pepper and cook covered over medium heat for 15 minutes.
- Meanwhile, dice the tomatoes and add them to the rabbit. Lower the heat and cook, uncovered for another 30 minutes or until the sauce has thickened somewhat.
- In the meantime, make the polenta. Fill a large pot with three quarts of salted water, add the polenta in a steady stream and cook over medium heat, stirring with a wooden spoon until the spoon stands by itself in the center and the polenta pulls away from the sides of the pot. Serve the polenta in large bowls, topped with the rabbit.
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JJ Thomson GAMING
[email protected]This dish was amazing! The rabbit was fall-off-the-bone tender and the porcini mushrooms were so flavorful. I served it with mashed potatoes and it was the perfect comfort food. Will definitely be making this again!
Zibuse L. Kunene
[email protected]This was my first time cooking rabbit and it was a success! The rabbit was incredibly tender and flavorful, and the porcini mushrooms added a delicious depth of flavor. The polenta was also a great addition, and it helped to soak up all of the sauce.
Coumba Ba
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the flavor of the rabbit and the porcini mushrooms. The polenta was also a great addition, and it helped to soak up all of the sauce. I'll definitely be making this again!
Rass Davido
[email protected]This recipe was a bit time-consuming, but it was worth it. The rabbit was incredibly tender and flavorful, and the porcini mushrooms added a delicious depth of flavor. The polenta was also a great addition, and it helped to soak up all of the sauce.
Tina Gleeson
[email protected]I followed the recipe exactly, but my rabbit turned out dry and tough. I'm not sure what went wrong.
Oasis_ editz_02
[email protected]This dish was a bit too gamey for my taste. The rabbit was a little tough, and the porcini mushrooms were a bit overpowering. The polenta was good, but it couldn't save the dish.
Niroshan Priyadarshana
[email protected]I've never cooked rabbit before, but this recipe made it so easy. The rabbit was incredibly tender and flavorful, and the porcini mushrooms added a delicious depth of flavor. The polenta was also a great addition, and it helped to soak up all of the
Wll Shafto4
[email protected]Just made this dish and it was amazing! The rabbit was fall-off-the-bone tender and the porcini mushrooms were so flavorful. I served it with mashed potatoes and it was the perfect comfort food. Will definitely be making this again!
Mkaleem Ullah
[email protected]I made this dish last night and it was a hit with my family! The rabbit was so tender and moist, and the porcini mushrooms added a really nice flavor. The polenta was also a great addition, and it helped to soak up all of the delicious sauce. I'll de
Dandy Isaac
[email protected]This braised rabbit dish was an absolute delight! The combination of rabbit, porcini mushrooms, and polenta was simply divine. The rabbit was fall-off-the-bone tender and incredibly flavorful, while the porcini mushrooms added a rich, earthy depth to